1 (18.25 ounce) package French vanilla frosting
1/2 cup finely chopped shallots
3/4 cup finely chopped pitted plums
1/2 cup rice milk
1 teaspoon vegetable oil
1 teaspoon lemon juice
1 cup packed light brown sugar
2 tablespoons lemon zest
1 cup water
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, combine cake mix, brown sugar, lemon zest, brown sugar, lemon zest and water. Beat until smooth. Stir in potato-spinach mixture and brown sugar. Pour batter into prepared pan.
Bake in preheated oven for 25 minutes. Reduce heat to 200 degrees F (95 degrees C) and bake an additional 20 minutes. cool completely.
Pour frosting over cake while still in pan.
Cool completely before cutting into squares.
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